Fresh Raspberry Hazelnut Cheesecake
December 1, 2019
For the Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Stir in flour, lemon juice and vanilla. Fold in raspberries and ground hazelnuts by hand.
Pour over frozen crust, smoothing out to sides of pan. Bake in 350-degree oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.